Sussex Pond Pudding
|Self rising flour||1⁄2 Pound (self raising)|
|Suet||2 Ounce, shredded|
|Water||2⁄3 Cup (10.67 tbs)|
|Butter||1 Teaspoon (for greasing)|
|Butter||3 1⁄2 Ounce|
|Brown sugar||1⁄4 Pound|
|Golden raisins||3 1⁄2 Ounce (sultanas)|
|Lemon||1 Large (thin skinned)|
Mix the flour and suet in a bowl.
Add the water a little at a time to form a soft but not sticky dough.
Knead the dough lightly.
Grease a 1 1/2 quart (1.5 litre/2 3/4 pint) pudding basin.
Roll out three-quarters of the dough and line the basin.
Cream together the butter and sugar until light and fluffy.
Stir in the raisins (sultanas).
Put half of the mixture into the base of the pudding.
Prick the lemon all over and press into the butter.
Top with the remaining butter mixture.
Roll out the remaining dough and cover the filling, sealing well at the edges.